Asian pears?

[brendajo]

I had two different types of pears.One ripened and canned up great the other I think are asian they have turned a beautiful shade of yellow but are still very hard.Now they have started to get bad spots.Should I can them now or store in a cool dark place.I don't think they will ever get soft.How would you use them?

[westbrook]

same as apples or pears.

[etp777]

I'd probalby use for cobblers or other extended cooking, either fresh or after canning.

 

Actually had pears get too soft in cobblers, pies, etc, sounds like these pears, as long as they still have good flavor, might be great for this.

[Violet]

I would can them in slices, like an apple. You need to acidify them, though, just like tomatoes as they are not acidic enough wihout adding the bottled lemon juice or citric acid crystals. Use the same amounts as for tomatoes.

http://www.uga.edu/nchfp/how/can_02/asian_pears.html

[Crazy4Canning]

I love Asian pears. If they are getting brown spots that aren't soft, they are getting RIPE. The skins need to be brown, not yellow. If they are getting mushy or drawing flies, time to eat them.

 

The skins are very tough - a must-peel kind of fruit.

 

They do have a very high glycemic value, so plan accordingly.

 

I love them CHILLED, raw, in slices!

[brendajo]

I canned 4 qts.Saturday,the ones I knew were not going to last.I did add 2 tblsp.lemon juice per qt.The others I washed,dried and stored in a cool dark room in my basement.I will can the rest this week to use in cobblers and pear crisps.Thanks for all the help,I knew someone here would have the answers I needed.